Cranberry and Avocado Salad with Candied Spiced Almonds

For the salad; place greens in a large bowl.

1. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently.

2. Scatter the almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper.

For the almonds:

1. place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.

2. Place sugar in a large non-stick sauté pan and heat over medium heat, occasionally tipping and swirling the sugar until it’s all melted into a pale golden syrup.

3. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.

4. Add the nuts and stir gently to coat. Don’t worry if you have some clumps of caramelized sugar – they will melt as you continute to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool.